1. Warm the eggnog until slightly warm, then stir in the yeast and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until foamy.

2. In a large bowl, mix the yeast mixture with the remaining granulated sugar, egg, softened butter, salt, and flour. Knead until a soft, smooth dough forms.

3. Place the dough in a greased bowl, cover, and let it rise for about 1 to 1 1/2 hours, or until doubled in size.

4. In a small bowl, combine the brown sugar, cinnamon, and nutmeg for the filling.

5. Roll the dough into a large rectangle on a lightly floured surface. Spread with softened butter, then sprinkle the cinnamon filling evenly over the top.

6. Roll the dough tightly into a log and slice into 8 equal rolls. Arrange them in a greased baking dish.

7. Cover and let the rolls rise again for 30 to 45 minutes, until puffy.

8. Bake at 350°F for 22 to 26 minutes, until lightly golden and cooked through.

9. Beat the cream cheese, powdered sugar, eggnog, and vanilla extract until smooth.

10. Spread or drizzle the glaze over the warm rolls and serve.